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 Chicken Pastrami in a Saucepan Recipe
Pastrami cooked in a saucepan is no worse than cooked in the oven, believe me! Moreover, it will be cooked in a delicious currant sauce.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Brine:
Sauce:
For pastrami:
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Brine:
Sauce:
For pastrami:
Instructions
  1. Boil all the brine, cool and put the chicken fillet in the cooled brine for 12 hours.
    Boil all the brine, cool and put the chicken fillet in the cooled brine for 12 hours.
  2. Chop the black currant with a blender, add chopped garlic, mustard, pepper and tabasco You can use currant jam, but then reduce the amount of sugar in the recipe.
    Chop the black currant with a blender, add chopped garlic, mustard, pepper and tabasco You can use currant jam, but then reduce the amount of sugar in the recipe.
  3. Mix sugar with teriyaki sauce.
    Mix sugar with teriyaki sauce.
  4. Remove the chicken from the brine and dry it with a napkin. In a saucepan with a non-stick coating, fry it on hot fire from all sides, pour a mixture of teriyaki and sugar and cook, turning over, until the sugar begins to caramelize. Try to turn the chicken fillet often so that it is covered with a caramel crust on all sides.
    Remove the chicken from the brine and dry it with a napkin. In a saucepan with a non-stick coating, fry it on hot fire from all sides, pour a mixture of teriyaki and sugar and cook, turning over, until the sugar begins to caramelize. Try to turn the chicken fillet often so that it is covered with a caramel crust on all sides.
  5. Pour over the sauce, cover and simmer for about 20 minutes. Cool under the lid in the sauce.
    Pour over the sauce, cover and simmer for about 20 minutes. Cool under the lid in the sauce.
  6. Remove the pastrami from the sauce and cut into slices. The sauce can be served separately.
    Remove the pastrami from the sauce and cut into slices. The sauce can be served separately.
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